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밀, 쌀, 현미 및 보리로 제조한 시판 국수류의 항산화 특성

Antioxidant Properties of Commercial Noodles Made with Wheat, Rice, Brown Rice, and Barley Flour

강근옥|손종연
한국외식산업학회 (The Korean Foodservice Association)|2014.06|한국외식산업학회지 (FoodService Industry Journal)|제10권 제2호|pp. 95-103|DOI 10.22509/kfsa.2014.10.2.008

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Commercial noodlescereal flourantioxidant property
주제분류관광학

초록

We investigated commercial noodles made of wheat, rice, brown rice, and barley flour for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities, and ferrous ion chelating effect. The total polyphenol contents of cereal noodles arranged in order of decreasing concentration were brown rice (6.73%) > barley (4.78%) > wheat (3.19%) > rice (2.57%). The total flavonoid contents in rice noodle was the highest as 1.74%. The electron donating ability in barley noodle was the highest as 3.58% at 1,000 ppm. The nitrite scavenging ability of cereal noodles at pH 1.2 arranged in order of decreasing concentration were brown rice (65.51%) > barley (51.23%) > rice (38.67%) > wheat (22.80%). The nitrite-scavenging ability of brown rice noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of brown rice noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of wheat noodle was the highest as 17.35. All of the experimental results showed good antioxidant property.

Abstract

We investigated commercial noodles made of wheat, rice, brown rice, and barley flour for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities, and ferrous ion chelating effect. The total polyphenol contents of cereal noodles arranged in order of decreasing concentration were brown rice (6.73%) > barley (4.78%) > wheat (3.19%) > rice (2.57%). The total flavonoid contents in rice noodle was the highest as 1.74%. The electron donating ability in barley noodle was the highest as 3.58% at 1,000 ppm. The nitrite scavenging ability of cereal noodles at pH 1.2 arranged in order of decreasing concentration were brown rice (65.51%) > barley (51.23%) > rice (38.67%) > wheat (22.80%). The nitrite-scavenging ability of brown rice noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of brown rice noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of wheat noodle was the highest as 17.35. All of the experimental results showed good antioxidant property.

참고문헌 (28)

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